Wild Garlic Cheese Scones: Best Cheese Scones Ever
Light and delicious cheese scones with a swirl of green wild garlic pesto running through them. To be honest these would be good with any homemade pesto you want to use, but I urge you to give these wild garlic cheese scones a try. At least once.
Wild Garlic Cheese Scones
Since finally getting around to making wild garlic pesto this year, I can’t get enough of it. I’ve made three big batches and apart from some I’ve frozen, I’ve pretty much used it all up. One of the things I’d had in my mind’s eye was scones with a swirl of green running through them. So when I made my first batch of pesto I lost no time in making these swirly wild garlic cheese scones with it.
Eaten warm from the oven, they were completely sublime. No butter or anything else was needed. The scones were also very good when cold and kept their quality on day two. I can’t say what they were like on day three as they didn’t last that long. Despite the wholemeal flour, they were surprisingly light and I can honestly say, the most delicious scones I’ve ever tasted.
These wild garlic cheese scones would make a great addition to an afternoon tea if you’re surfing on the savoury side. They’re eminently dunkable in a nice bowl of lunchtime soup too. If you’re reading this today, you could even whip up a batch to celebrate St George’s Day.
Tips for Wild Garlic Cheese Scones
- I’ve used a mixture of half wholemeal flour and half plain flour. This means I get some roughage in my scones, but they remain light in texture.
- When it comes to rolling out, don’t worry if the mixture is a little sticky. Just flour the rolling surface well and it should be fine.
- Scones don’t take long to cook. To know when they’re done, just tap them on the base. They should sound hollow and look golden.
- To enjoy these scones all year around, freeze a batch or two of pesto. You can see how in my wild garlic pesto post.
Does it Have to be Wild Garlic Pesto?
You can, of course, use whatever pesto you have to hand. Homemade pesto is so much nicer than the commercial stuff and if you have a good blender or food processor, you can whip up a batch in no time. I’ve got a few recipes for pesto on the blog from a basil pesto to parsley and almond pesto. I’ve even got one for fat hen and chickweed pesto for the gardeners amongst you.
Plain Pesto Cheese Scones
Not only can you use any pesto you so wish, you can also just mix the pesto into the dough. Whilst the swirled pesto wild garlic cheese scones look more attractive, sometimes you just want to get on and do things quickly. So if you’re in a hurry, just follow the recipe but add the pesto along with the egg and buttermilk.
I used buttermilk for the scones you can see in the photo below. I also used this basil pesto recipe as we sometimes manage to grow a lot of basil.
If you do it this way, there’s no need for rolling pins at all. Just take the dough and on a floured surface, form it into a rough round of about two centimetres in depth. Then cut out circles with a cutter or glass. Reform the dough and cut out some more. I usually just roll the last piece into a semblance of a scone shape in my hands. Bake for twenty minutes, as per the recipe.
Other Cheese Scone Recipes You Might Like
- Brie and chive lunch scones via Tin and Thyme
- Cheese and chive scones with marjoram and marigold cream cheese via Farmersgirl Kitchen
- Cheese and yoghurt scones via Tin and Thyme
- Walnut and blue cheese scones via Tin and Thyme
- Welsh rarebit laverbread scones via A2K-A Seasonal Veg Table
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these wild garlic cheese scones, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like even more scone recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Wild Garlic Cheese Scones. PIN IT.
Wild Garlic Cheese Scones – The Recipe
Wild Garlic Cheese Scones
Ingredients
- 4 oz wholemeal flour (whole wheat) (125g)
- 4 oz plain flour (all purpose flour) (125g)
- 1 tsp cream of tartar see note below
- ½ tsp bicarbonate of soda (baking soda) see note below
- pinch sea salt
- 1 grind black pepper
- 1 oz unsalted butter (30g)
- 2 oz mature cheddar cheese (60g) grated
- 1 egg
- 125 ml kefir, buttermilk, sour milk or watered down yoghurt
- 1 tbsp wild garlic pesto or pesto of choice
Instructions
- In a large bowl, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.4 oz wholemeal flour (whole wheat), 4 oz plain flour (all purpose flour), 1 tsp cream of tartar, ½ tsp bicarbonate of soda (baking soda), 1 oz unsalted butter
- Stir ¾ of the cheese into the mixture along with the salt and pepper.pinch sea salt, 2 oz mature cheddar cheese, 1 grind black pepper
- Make a well in the centre. Break in the egg and pour in the kefir or buttermilk.1 egg, 125 ml kefir, buttermilk, sour milk or watered down yoghurt
- Stir with a round-bladed knife from the inside out until the mixture comes together.
- Roll out into a rectangle about ¼ in / 1 cm thick.
- Spread the pesto over the top in a thin layer, leaving a slight gap around the edges.1 tbsp wild garlic pesto
- Roll it up as tightly as possible on the long side to form a log then slice into 8 pieces.
- Lay the pieces out onto a lined baking tray and top with the remaining cheese.
- Bake at 200℃ (400℉, Gas 6) for 20 minutes when the tops should be golden and the bottoms sounding hollow when tapped.
Notes
Nutrition Estimate
Linkies
These swirly green scones go to Simple and in Season with Katie at Feeding Boys. I’m also sending them off to Shaheen at A2K – A Seasonal Veg Table for Eat Your Greens. Not forgetting Bake of the Week over at Casa Costello and Maison Cupcake.
Made these, they are excellent, very moist.
Glad you liked them Celia. Thanks for letting me know.
they really do look exceptionally good. I’ve just picked a whole heap of Wild Garlic and have lots of plans, including these scones. Utterly divine stuff C x
Glad you got hold of some finally Dom. It’s wonderful stuff indeed and I can’t help but say … so are these scones 😉
What a great recipe, I want to eat 10 now! Thank you for sharing with Eat Your Greens. I will be posting the round up soon. 🙂
Haha, if you could manage ten, I’d be mightily impressed 🙂
Super Yum – they look so good n delicious.
Thanks Molly, we’ve decided we need more of them in our life 😉
These savory scones look and sound delicious! I love the wild garlic pesto too…absolutely fabulous! xo, Catherine
Thanks Catherine. I can’t get enough of the wild garlic pesto at the moment.
These sound so good to me. I’m definitely more of a savory scone person!
It sounds like these scones are for you Lisa 🙂
We used to have a wonderful garlic vendor near our old home where we could find all sorts of beautiful varieties of garlic… I miss him more now after reading this recipe! In my corner of suburbia, the shop garlic is all I have. What a lovely recipe!
Thank you Mary. Love the idea of a garlic vendor. I’ve never seen anything for sale here other than straightforward garlic – although that is wonderful stuff which I wouldn’t be without.
These would be so perfect with a bowl of tomato soup. I’m so excited to start cooking with spring garlic. Can’t wait to try these scones!
Ooh yes, tomato soup is a good idea Lucy. It would make for a good colour contrast too 🙂
All the wild garlic I gathered this year went in pasta and bread but I’m wishing I’d made these now. I’m pretty sure that there’s a sheltered patch of wild garlic down by the local river that will still be worth collecting – so maybe there’s still hope.
Ah but pasta and bread are good ways to go Phil. I’m intrigued by the bread and may have to attempt something on that line next year.
I so wish I knew somewhere to forage wild garlic near me, I used to love the smell of it in the woods as a child! Always love a savoury scone more than a sweet one, I’d want to eat the whole batch here!! Thanks for joining in with #BAKEoftheWEEK !
Yes, I guess London is a bit problematic when it comes to wild garlic, although I got some in my veg box a couple of weeks ago.
They look fantastic. Love that wile garlic pesto.
Oh I love it too Angie. Sadly the wild garlic has all gone over now, so I’ll have to wait for another year – apart from the bit I managed to stash away in the freezer 😉
Mmmm, these look fantabulous! #bakeoftheweek
Thanks Lucy. They tasted fantabulous too 🙂
Love these!! A great idea for using wild garlic and anything with cheese is good by me!
Haha, a girl after my own heart. Thank you.
I’m obsessed with anything pesto so these have me drooling! I will have to try a dairy-free version!
Oh do try a dairy free version Aimee. I was wondering about doing one. It would be easy enough to replace butter with coconut oil, but I wasn’t sure how to get that savoury cheesy flavour in – nutritional yeast flakes perhaps?
Oh YUM. These look right up my street. I’ve never had wild garlic, but I love the idea of adding pesto to these cheesy scones!
I know the wild garlic goes brilliantly in these cheese scones, but I strongly suspect most pesto would be a winner.
I seriously need to find some wild garlic in my area!!! These look fantastic Choclette!
If you like garlic, these are fantastic, but if wild garlic is hard to find you could use a different type of pesto instead.
I was absolutely over the moon last year to find a patch of wild garlic here in Shetland. I’ll have to try making my own pesto this year when it’s big enough. These scones look AMAZING!
Thanks Elizabeth. Hooray for wild garlic in Shetland. Hope there’s enough there for you to harvest.
I’m a big fan of the savoury scone and also of wild garlic. Your scones look amazing, I love the sort of swiss roll effect that you have got with the pesto. Thanks for sharing my recipe too.
Thanks Janice. I had a vision of a Swiss roll type scone and it actually turned out pretty much as I was hoping 🙂
These look very enticing! I’m not sure what wild garlc is or if we have it in the states, but I will be looking for it now.
Thanks Rebecca. You have ramps, Allium tricoccum, which CT says can be used in a similar way.
These look and sound absolutely amazing! I tried wild garlic for the first time a couple of weeks ago and loved it.
It’s funny, this year seems to be the one for wild garlic, I’ve never seen so many recipes coming out on the net.
Man alive these look amazing! I always surf on the savoury side, so would definitely be partial to one (or perhaps two) of these little beauties!!!! Thanks for entering Simple and in Season this month 🙂
Thanks Katie. I definitely think you should run to two 😉
Oh my, I have to try these – they sound delicious
They really really are Sarah, definitely worth a try.
These sound delicious. I don’t make savoury scones that often but when I do – I love them. I do love the Wild garlic season and its such a versatile green leaf too. Thanks for sharing with #EatYourGreens.
Wild garlic is wonderful stuff Shaheen. Ive used it in many ways before, but never made pesto. This has opened up all sorts of deliciousness, such as these scones 🙂